Minestrone Soup

1 large onion, diced

1 cup diced celery

1 garlic clove, minced

3 tablespoons olive oil

1 (28-ounce) can tomatoes

6 ounces can tomato paste

8 cups water

4 natural vegetable bouillon cubes

1 (15-ounce) can kidney beans, rinsed and drained

8 cups assorted vegetables: chopped carrots, zucchini, cabbage, green beans, fresh spinach, whole peas

1 teaspoon crumbled dry oregano

1 teaspoon crumbled dry basil or 1 tablespoon chopped fresh

1 tablespoon chopped fresh parsley

2 teaspoons salt or to taste

Black pepper to taste

1 ½ cups uncooked elbow macaroni or other small pasta (for gluten- free option, choose a gluten-free pasta)

Sauté onion, celery and garlic in olive oil in an 8-quart pot until soft. Stir in tomatoes and crush gently. Add tomato paste, water, and bouillon cubes. Mix and bring to a boil.

Add your choice of vegetables, kidney beans, oregano, basil, parsley, salt, and pepper. Return to a boil, reduce heat and simmer covered for about 45 minutes. During the last 15 minutes of cooking, add the pasta.

Thin with additional water, if needed. Ladle soup into bowls. Top with croutons or toasted garlic bread, and dairy or nondairy Parmesan cheese, if desired.

Serves 16

Notes:
For a gluten-free version, use one of many available pastas made with rice, quinoa, corn or even lentils—and check your bouillon cube ingredients.

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Minestrone Soup